These little pumpkin splet muffins are not dense; the texture resembles a light cake. Spelt is an ancient grain that is easier to digest than flour. Baking time will vary depending on your oven, so start checking these at 18 minutes.
Ingredients
- 1.5 cups whole grain spelt flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.25 teaspoons baking powder
- 0.5 cups maple syrup
- 0.33 cups melted butter
- 2 large eggs
- 1 cup pumpkin puree
- 0.25 cups golden raisins , Optional
Instructions
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1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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2
Combine flour, pumpkin pie spice, baking soda, salt, and baking powder together in a bowl until evenly blended. Mix in maple syrup, melted butter, and eggs until all ingredients are incorporated. Add pumpkin puree and stir just until batter is combined. Fold in raisins.
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3
Spoon batter into the prepared muffin cups, filling each to the top.
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4
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
Per serving
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